Feeding a crowd? No sweat; all you need is a dessert that will make everyone shout with joy. This Easy Chocolate Sheet Cake has you covered: you only need one bowl for the cake and one bowl for the frosting and that’s it. The result is tangy, chocolatey, and wonderful, with a truly fudgy frosting on top that’s luscious and luxurious! Easy Chocolate Sheet Cake makes hosting the party easier than ever!
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white granulated sugar
- 1 cup cocoa powder
- 1 tablespoon instant espresso
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup water, warm
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
For the fudge chocolate frosting:
- 1 1/2 cups unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 6 ounces dark chocolate or semi-sweet chocolate chips, melted
- 2 tablespoons sour cream, or substitute with buttermilk or cream
- 1 teaspoon vanilla extract
- sprinkles, optional, to taste, for decoration
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch rectangular cake pan and line it with parchment paper.
Step 3 –In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, add the flour, the white sugar, the cocoa powder, the instant espresso, the baking soda, the baking powder, and the salt and mix on low speed until combined.
Step 4 –Add the eggs, the buttermilk, the water, the olive oil, and 2 teaspoons of the vanilla extract and mix until smooth.
Step 5 –Pour the cake batter into the prepared cake pan and bake until a skewer inserted into the center comes out clean, about 25-35 minutes.
Step 6 –Allow the cake to cool in the pan for 5 minutes.
Step 7 –Invert the cake onto a cooling rack and cool until it is room temperature.
Step 8 –In the bowl of a stand mixer with the paddle attachment, add the butter and the powdered sugar and beat until smooth and fluffy, about 1 minute.
Step 9 –Pour in the chocolate, the sour cream, and the remaining vanilla extract and beat again until smooth, about 1 minute.
Step 10 –Frost the cake, adding swoops to decorate.
Step 11 –Decorate as desired with the sprinkles.
Step 12 –Slice and serve.
